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Plant and Cell Physiology, 1979, Vol. 20, No. 1 243-251
© 1979

Article

Effects of two free radical scavengers and intermittent warming on chilling injury and polar lipid composition of cucumber and sweet pepper fruits

Chien Yi Wang and James E. Baker

Horticultural Crops Marketing and Postharvest Plant Physiology Laboratories, Federal Research, Science and Education Administration, U.S. Department of Agriculture Beltsville, Maryland 20705, U.S.A.

Cucumber (Cucumis sativus L.) and sweet pepper (Capsicum annuum L.) fruits were chilled at 2.5°C for different periods and then transferred to 20°C and subsequently evaluated for chilling injury. Sodium benzoate at 10 nw or ethoxyquin at 9.2 mM, applied as a 5-min dip before chilling, increased the degree of unsaturation of 18-carbon fatty acids in the polar lipids and reduced the severity of chilling injury. Intermittent warming to 20°C for 24 hr at 3-day intervals also alleviated the chilling symptoms and increased fatty acid unsaturation of the polar lipids in cucumber and pepper fruits.

(Received August 22, 1978; )
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